Low-Carb Indian Samosas

INGREDIENTS:
For the filling:

• 1 tablespoon butter preferably grass-fed
• 6 ounces cauliflower finely chopped
• 1 medium onion about 4 ounces
• 3/4 teaspoon salt (or to taste)
• 1 tablespoon fresh ginger root minced
• 1/2 teaspoon coriander ground
• 1 teaspoon garam masala ground
• 1 teaspoon cumin ground
• 1/4 teaspoon cumin seeds whole
• 1/8-1/4 teaspoon red chili flakes
• 1/4 cup fresh cilantro chopped

For the dough:

• 3/4 cup super fine almond flour
• 1/4 teaspoon cumin
• 1/2 teaspoon salt
• 8 ounces part-skim mozzarella cheese finely shredded

INSTRUCTIONS:
For the filling:

1. Preheat a large skillet over medium heat. Add butter. When butter has melted and stopped foaming, add the cauliflower and onions.
2. Sprinkle the salt over the vegetables. Cook, stirring occasionally, until the edges have started to brown and the vegetables are cooked through. 
3. Stir in ginger root, coriander, garam masala, ground cumin, cumin seeds, and chili flakes. Stir for 1-2 minutes to allow the spices to toast. Turn off the heat.
4. Stir in the cilantro. Taste and adjust seasoning. Add salt to taste.
5. Preheat oven to 375º Fahrenheit. Have a rolling pin, 2 pieces of parchment, and a baking sheet available.

For the dough:

1. Set up a double boiler. I use a large sauce pan with about 1 1/2-2 inches of water in it and a medium mixing bowl that fits on top.
2. Bring the water in the lower part of the double boiler to a simmer over high heat. Once it is simmering, turn heat to low. 
3. ........................
4. ........................

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